A cross between a cake and a shortbread cookie this dense and buttery cake is fantastically delicious!
Do you love shortbread? Then you will love this cake.
It is a cross between a shortbread and a cake and as you can imagine – with the “butter” in it’s name it’s got to be delicious and it is!
This cake which originated from Brittany is traditionally made with salted butter though nowadays many recipes use plain unsalted butter.
I stuck with the original idea and enjoyed the dense salted butter taste of the cake but if you prefer to use the unsalted butter instead, feel free to do so but add a little bit of salt to the recipe to make the cake taste really good.
Since I love shortbread with my tea, I tried this with my favorite English breakfast tea and it was the perfect combination. Am sure it’s great with coffee, too.
Just eat in moderation as this is such a more-ish cake! Perfect with some berries and a little sweetened cream! Enjoy!
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2 cups All-purpose Flour
6 Egg Yolks, lightly beaten
1 cup Sugar
1 cup salted Butter, softened to room temperature and sliced into small pieces*
2 teaspoons, Vanilla extract
1 tablespoon Milk
1 extra egg, beaten
Handy tool: 9-inch Tart pan or springform pan (loose-bottomed pan)
*Traditionally made with salted butter and I highly recommend using it for a delicious flavor that showcases a perfect balance of sweet and saltiness. If using unsalted butter, just add 1/2 teaspoon of salt to the recipe.
Preheat the oven to 350F / 180C. Butter a 9-inch Tart pan; set aside. You can also use a 9-inch cake pan if that is what you have. If you have a tart pan with removable bottom, place it on a cookie sheet before baking so any extra melted butter when baking doesn’t seep through.
Sift the flour. In a bowl of a stand mixer, add the sifted flour, egg yolks, sugar, butter pieces, and vanilla extract. Beat until evenly mixed. If you don’t have a mixer you can use do this by hand and work all the ingredients together until they are well blended. Batter would be thick.
Transfer the batter to a 9-inch buttered tart pan or cake pan. Spread the batter and smooth the top with a spatula.
Mix the milk with the extra egg. Brush the top of the batter with this egg wash.
Draw a criss-cross pattern using a fork. Bake for about 45 – 50 minutes or until golden brown and firm (springs back slightly when touched).
Transfer to a wire rack. Let cool slightly (about 5-10 minutes) and then remove from the pan. Cool completely before serving. This cake lasts for several days assuming it’s not consumed right away as it’s so yummy! Perfect with coffee or tea!
Doesn’t this cake look yummy?
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